sliced meat on brown wooden chopping board

Chickpeas with Korma Sauce

7 mins read
The Korma tofu is one of the favorite recipes on the blog. A recipe that gives tofu the air of large delicious cubes, which we glimpse in a new light.
I know, however, that tofu is clearly not the easiest first step when you start eating vegetarian or vegan, and even less so when you know absolutely nothing about all that and you want to please someone you know. ‘we invite. This recipe is therefore a more affordable adaptation for those who are afraid of the big bad Tofu.
We have the delicious Korma chickpeas!

Korma sauce, Kesaco?

Korma, initially, is “braised”, and if we look at the origins, there is theoretically meat. The irony of doing this with chickpeas and no meat at all! There is however a variant without meat in the traditional way, but this is not the origin of this dish.
The common point with this sauce, which constitutes Central Asian dishes, is that it is cooked with coconut cream, yogurt and broth.
We obtain a sauce with sweet spices, very creamy and unctuous.
It is a real delight, with a warm color and absolutely incredible smells. It is a slightly sweet and rather thick sauce.

With what to serve a dish with Korma sauce?

With this in mind to have a very thick sauce, I loved preparing an eggplant curry, which has the merit of being rather watery. The dahl is also a recipe with less enveloping flavors (traditionally there is no coconut milk in the dahl), and the lentils have a rather earthy texture and taste.
Finally, the base of the base but long rice and naans will be must-haves for me.
The must is obviously to have fresh coriander, a rather sour sauce based on yoghurt or pickles to make everything more contrasting. A dash of lemon juice is also a good option to properly absorb iron from legumes thanks to vitamin C, in addition to providing relief.

Korma chickpeas

This is a recipe with relatively simple ingredients, but I’m sure it will make a good impression on anyone you cook it!
We first brown the onions in oil, we add the spices to roast them (important step, it really makes the thing 10 times better, it took me years to understand it), then we put the peas chicks, we stir well, then once all that is well coated at the limit of browning, well we add the liquids, the tomato concentrate and shoo.

Speaking of the latter, in order to avoid having a jar of it lying around in my fridge for months (I hardly ever use it), I freeze it in small portions of the equivalent of a tablespoon, i.e. in an ice cube tray, or in small pouches of cling film. It’s very practical and it melts very quickly once incorporated into the preparation.

Vegan Indian cuisine

Natasha from the blog Green Echoes participated in Mélanie’s Webzine from the blog Chicken’s assand they co-wrote a Indian food issue. A vast subject (India is a huge territory with obviously regional cuisines), but a welcome introduction to spices and to this often abused cuisine (because it has been popular for a few years) in the special issue, which allows you to learn a little more about this cuisine of which we only know, a bit like Japanese cuisine, its westernized versions (no, because Japanese cuisine is not a sushi bar haha).

Chickpeas with Korma sauce

Chickpeas in a creamy and sweet sauce, flavored with coconut, tomato and yoghurt. This is an easy to make recipe that does well when reheated.


  • 265 g Chickpeas medium
  • 1 onion
  • 2 vs. soup olive oil
  • 3 vs. soup tomato puree (shaved)
  • 2 vs. soup almond powder
  • 100 g yogurt soy or coconut
  • 1 vs. soup lemon juice
  • 2 pods garlic
  • 2 cm ginger fresh
  • 1 tsp coriander ground
  • 1 vs. coffee cumin ground
  • 1/4 tsp cinnamon
  • 1/2 vs. coffee turmeric
  • 2 pods cardamom
  • 200 ml broth
  • 20 key coconut cream


  • Chop the onions and fry with the oil and a small pinch of salt, until the onions take on a translucent color.
  • Add the spices to the onions, mix well, and roast for a few minutes. Be careful of course not to burn them, but this step allows you to deploy a large part of the abilities of the spices!
  • Add the peeled and grated garlic and ginger (I use my microplane for the ginger and usually my garlic press for the garlic), then the chickpeas to coat them well with the spices in turn.
  • Add the coconut milk, broth and tomato puree. Simmer for ten minutes over low heat, stirring to incorporate everything. Let reduce slowly.
  • Add the yoghurt and the ground almonds and from then on, be very careful that the mixture does not come to a boil: if it did, you would have a less pleasant result, with the fat. and water separated and a “curdled” feeling.
  • Serve hot, with rice, fresh coriander, a dash of lemon juice, and a few cashews for the crunchy side. (yes on the photo it’s peanuts, but I didn’t have cashews haha)


The number of servings is for 2-3 people with quite a bit of sauce. for a medium version in terms of the amount of sauce, don’t hesitate to put double the chickpeas and add half of the sauce ingredients (coconut cream, yogurt and broth), which will be enough.
In fact, you can also not increase the quantity of sauce at all, it will simply be a little less generous, but still delicious!